Flavorful and foolproof Crockpot Butternut Squash should be a side dish standard from now on. Whether you're serving up simply seasoned cubes or turning it into a fluffy, creamy mash - or even taking it one step further into silky puree territory - slow cooked butternut squash is versatile and very, very tasty.
Gently scrub the skin, then dry. Slice the squash in half lengthwise from stem to blossom end. Scoop out the seeds using a spoon or melon baller. Sprinkle the flesh with salt, or with salt, brown sugar, and cinnamon (other other seasonings as desired, see notes). Position the two halves in the slow cooker cut side up.
Secure the lid and program to HIGH 2-3 hours or LOW 5-6 hours. We found that high 2.5 hours yielded the most tender, buttery flesh.
Open the lid, and remove the squash using tongs to a cutting board. Once cool enough to handle, use a spoon to scoop out the flesh and transfer to a large mixing bowl. Lightly mash with a potato masher or the tines of a fork, or use for another purpose (see post notes for details).
For Diced Butternut Squash
Place the squash cubes into the slow cooker. Sprinkle with salt, or with salt, brown sugar, and cinnamon (other other seasonings as desired, see notes), then toss to evenly distribute. There is no need to add water.
Secure the lid and program to HIGH 2 hours or LOW 4 hours.
Gently toss the diced squash using a rubber spatula to coat in the released liquids. Serve warm, right away.
Notes
Other Seasoning Combinations
Simple Savory: 1 teaspoon kosher salt, ½ teaspoon ground pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
Sweet: 2 tablespoons brown sugar or maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger
Herbed: ½ teaspoon dried sage, ½ teaspoon dried rosemary, ½ teaspoon dried basil, and ½ teaspoon dried thyme
Global: 1 teaspoon curry powder, ½ teaspoon cumin, ¼ teaspoon coriander, and ¼ teaspoon turmeric